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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
PATRÓN TIRAMISU
What is a New Year’s Eve party without tequila? Coffee Patrón is a personal favourite and makes the best tiramisu!

PATRÓN TIRAMISU

Servings: 8

Ingredients

16 Amaretti biscuits (or make your own below)
140ml coffee Patrón
2 eggs, separated
85g caster sugar
100g mascarpone
300ml cream, whipped
1 tsp (5ml) NOMU Vanilla Extract
NOMU Cocoa Powder, for dusting
Edible gold leaf, to decorate (optional)

HOMEMADE BISCUITS (optional):
100g butter
100g caster sugar, plus extra for sprinkling
1 egg yolk
1 tsp (5ml) NOMU Vanilla Extract
200g self-raising flour

Directions

If you’re making your own biscuits, start by making those. Otherwise, skip to the next step.

Begin by soaking the Amaretti biscuits in the Patrón until they are just soft.

Cream the egg yolks and sugar together until light and fluffy. Add the mascarpone and lightly beat to combine. Whip the cream with the Vanilla Extract to soft peaks and gently fold into the mascarpone and egg mixture. Now whip the egg whites and fold into the mixture.

Spoon some mascarpone mixture into 8 individual glasses or a large dish. Then add a generous layer of Patrón soaked Amaretti biscuits, making sure to cover the previous layer well. Repeat this process until your glass or dish is full, ending with the mascarpone mixture on top. Dust with NOMU Cocoa Powder when ready to serve and top with gold leaf to add a little extra dazzle.

Tip: Be careful not over beat your mascarpone as it may split.

 

For the biscuits:

Preheat the oven to 200˚C.

Cream the butter and sugar together until light in colour, then mix in the egg yolk and Vanilla Extract. Sift in flour and mix together until a dough is formed. Allow the dough to rest for 15 minutes in the fridge.

Roll out and cut into fingers and allow to rest in the fridge for another 15 minutes before baking. Bake for 15 minutes or until golden brown, sprinkling with extra caster sugar as they come out of the oven.

Ingredients

16 Amaretti biscuits (or make your own below)
140ml coffee Patrón
2 eggs, separated
85g caster sugar
100g mascarpone
300ml cream, whipped
1 tsp (5ml) NOMU Vanilla Extract
NOMU Cocoa Powder, for dusting
Edible gold leaf, to decorate (optional)

HOMEMADE BISCUITS (optional):
100g butter
100g caster sugar, plus extra for sprinkling
1 egg yolk
1 tsp (5ml) NOMU Vanilla Extract
200g self-raising flour

Directions

If you’re making your own biscuits, start by making those. Otherwise, skip to the next step.

Begin by soaking the Amaretti biscuits in the Patrón until they are just soft.

Cream the egg yolks and sugar together until light and fluffy. Add the mascarpone and lightly beat to combine. Whip the cream with the Vanilla Extract to soft peaks and gently fold into the mascarpone and egg mixture. Now whip the egg whites and fold into the mixture.

Spoon some mascarpone mixture into 8 individual glasses or a large dish. Then add a generous layer of Patrón soaked Amaretti biscuits, making sure to cover the previous layer well. Repeat this process until your glass or dish is full, ending with the mascarpone mixture on top. Dust with NOMU Cocoa Powder when ready to serve and top with gold leaf to add a little extra dazzle.

Tip: Be careful not over beat your mascarpone as it may split.

 

For the biscuits:

Preheat the oven to 200˚C.

Cream the butter and sugar together until light in colour, then mix in the egg yolk and Vanilla Extract. Sift in flour and mix together until a dough is formed. Allow the dough to rest for 15 minutes in the fridge.

Roll out and cut into fingers and allow to rest in the fridge for another 15 minutes before baking. Bake for 15 minutes or until golden brown, sprinkling with extra caster sugar as they come out of the oven.

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